May 17, 2006
Tikka Kebabs
Ingredients:
1 1/2 - 2 lbs boneless lamb shoulder
1/2 cub plain (full- or reduced-fat) yogurt
2 tsp minced garlic or garlic mashed to a paste
2 tbsp fresh lemon juice
1 tsp ground coriander
1 tbsp vegetable oil
~ 2 tsp salt
1/4 - 1/2 tsp cayenne
1/4 - 1/2 tsp freshly ground black pepper (optional)
lime or lemon wedges
Directions:
Trim the lamb of excess fat and cut into ~3/4-inch cubes. Set aside in a large bowl.
In a small bowl, mix together the yogurt, garlic, lemon juice, coriander, oil, 1 tsp of the salt, the cayenne, and black pepper, if using. Pour over the lamb, then stir with a spoon or with your hands to get all the meat surfaces coated with marinade. Cover and refrigerate for at least 2 hrs, or for as long as 12 hrs.
Prepare a charcoal or gas grill (though we cooked it in a grill pan).
Slide the lamb cubes onto 6-8 flat metal skewers, without pressing them tightly together. Grll over moderate heat, turning occasionally, until brownedon the outside and succulent pale pink in the center (or cooked right through, if you prefer).
Just before serving, sprinkle about 1 tsp salt over the lamb. Slide the meat off the skewers, or serve on the skewers and allow guests to slide the meat off. Put out lime or lemon wedges so guests can squeeze on fresh juice.
Source: Mango and Curry Leaves by Jeffrey Alford and Naomi Duguid
Yield: Serves 4-6
